Stew and Chowder Recipes
The recipes included here were all served when I was growing up. Fish stew was usually served for lunch. I especially like stewed cods' heads. I suppose that the dish originated as a thrifty way to use every single scrap of fish. Although I have not included that recipe because it is difficult to obtain cods' heads today, it is made in a similar way to fish stew.
Salt Cod Chowder
SHOPPING LIST: carrots, corn niblets, salt cod fish, milk, onion, pepper, fat salt pork, pepper, potatoes, salt
INGREDIENTS
1 lb. salt cod fish, 1/4 cup finely diced fat salt pork, 1 medium thinly sliced onion, 3 cups diced raw potatoes, 1 cup diced raw carrot, 3 cups boiling water, 1 tsp. salt, 1/2 tsp. pepper, 1 cup canned corn niblets, 3 cups heated milk
INSTRUCTIONS
Freshen salt cod by soaking it overnight in cold water to cover. Drain, and place in a stewing pot, and cover with fresh water. Bring to simmer with low heat, Drain, if the fish is still too salt, add fresh cold water, and bring to simmer again, and drain.
Fry salt pork in stewing pot until crisp. Remove fried pork scraps and reserve for garnish.
Cook onion in pork fat until tender.
Add potatoes, carrots, water, salt, and pepper and cook covered about ten minutes, or until vegetables are tender.
Add corn and heated milk and freshened SALT COD.
Bring chowder to a simmering temperature, but do not boil.
Garnish with the pork scraps.
Severs 8 to 10. Serve hot, with freshly baked home made bread or rolls and butter.
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Fish Chowder
SHOPPING LIST: carrots, celery, cod fish, margarine, milk, onion, pepper, potatoes, salt
INGREDIENTS
1 lb. cod fish fillet, 2 tbs. margarine or cooking oil, 1 medium sliced onion, 1/2 cup diced celery, 2 cups diced raw potatoes, 1/2 cup sliced carrots, 2 cups boiling water, 1 tsp. salt, 1/2 tsp. pepper, 1 cups milk.
INSTRUCTIONS
Cut cod fillets into bite sized pieces.
Melt margarine in large saucepan
Cook onion and celery until onion is tender and translucent.
Add potatoes, carrots, water, salt and pepper.
Cover and simmer 10 to 15 minutes until vegetables are tender.
Add fish and cook 10 minutes longer.
Add milk.
Reheat, but do not boil.
Serves 4.
Serve hot, with freshly baked home made bread or rolls and butter.
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Fresh Stewed Cod Fish
SHOPPING LIST: cod fish, fatback pork, onion, pepper, potatoes, salt
INGREDIENTS
3 lbs. cod fish fillet, 3 strips of fatback pork, 1 medium sliced onion, 5 cups sliced raw potatoes (about 1/4 inch thick), 3/4 cup boiling water, 1 tsp. salt, 1/2 tsp. pepper.
INSTRUCTIONS
Cut cod fillets into pieces, about 2"x 3".
Place fatback in a stewing pot, and let fry out well.
Add fish to fat and then add sliced onions.
Add sliced potatoes, covering fish.
Add salt and pepper.
Add 3/4 cup of boiling water
Cover and cook slowly, about 30 minutes, or until potatoes are tender.
Sever 6. Serve hot, with freshly baked home made bread or rolls and butter.
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Fish Recipes
The fish recipes included here are all in keeping with the Newfoundland tradition of food served simply, but cooked to maintain the flavour, aroma, and nutritional value.
The fish is usually served with locally grown vegetables, such as: potatoes, carrot, turnip greens, turnips, beet, and cabbage. These vegetables are, for the most part, grown naturally, and have not been subjected to chemical fertilisers and pesticides.
Served with fish, fresh from the water, home made bread and rolls, and farm made butter, in a Newfoundland kitchen filled with warmth and friendliness, these meals are food for the hungry soul and spirit, as well as the palate.
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FISH AND BREWIS
SHOPPING LIST: salt cod fish, cakes of hard bread, pepper, salt pork, 6 medium potatoes, salt
INGREDIENTS
1 lb. salt cod freshened; 4 cakes of hard bread, 1 tsp. Salt, 4 strips of fat pork
INSTRUCTIONS
Night Before Cooking
Freshen salt cod by soaking it overnight in cold water to cover.
In separate pan soak 4 cakes of hard bread in cold water to cover.
Day of Dinner
Drain the fish and place in a stewing pot, and cover with fresh water. Bring to simmer with low heat. Drain, if the fish is still too salt, add fresh cold water, and bring to simmer again.
Drain, skin, and debone fish.
Boil brewis using the same water the bread soaked in, add salt and bring the hard bread to a near boil, but do not boil (about five minutes).
Drain very dry and keep warm.
SCRUNCHIONS
Cut fat pork into small cubes, and fry until crunchy.
Boil whole, medium sized potatoes.
There are at least two ways to serve this meal.
First, the method my family uses:
Place serving of fish, brewis (cooked hard bread), and potato on plate and cover with scrunchions.
Second, the other method:
Chop fish and brewis together, and serve covered with scrunchions.
Serves 6
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Fried Cod Tongues
SHOPPING LIST: Cod fish tongues, flour, margarine, pepper, salt
INGREDIENTS
32 cod fish tongues, 1 1/2 cups of flour, 3 tbs. margarine or cooking oil, 1 tsp. salt, 1/2 tsp. pepper.
INSTRUCTIONS
Carefully wash fresh cod tongues and dry in a paper towel.
Put flour, salt, and pepper together in a plastic page. Add tongues and shake until they are covered evenly with flour.
Melt margarine in large saucepan
Add tongues and cook until golden brown
Serves 4.
Serve hot, with mashed potatoes, carrots, and green peas, garnished with lemon wedges on a lettuce leaf
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Poached Salmon with Egg Sauce
SHOPPING LIST: eggs, flour, lemon juice, margarine, milk, onion, pepper, salmon, pepper, salt
INGREDIENTS
3 lb. salmon, 1/2 tsp. pepper, 1 tsp. salt, about 3 cups of cold water.
3 hard cooked eggs, chopped; 1/4 cup flour; 1 tbs. lemon juice; 1/4 cup margarine; 2 cups milk; 1/4 tsp. pepper; 1/2 tsp. salt.
INSTRUCTIONS
Poached Salmon
Place salmon in saucepan. Cover with cold water. Cover pan. Bring water to simmering temperature over low heat.
Allow about 10 minutes of cooking time per inch thickness of fish. When cooked, the fish will flake easily when tested with a fork.
Drain.
Serve with Egg Sauce (see below), baked potatoes, turnip greens, and carrot, garnish with lemon wedges on a lettuce leaf.
Egg Sauce
In a saucepan melt 1/4 cup butter or margarine.
Blend in 1/4 cup of flour, 1/2 tsp. salt, 1/4 tsp. pepper.
Gradually, stir in 2 cups of milk.
Stir in the chopped , hard cooked eggs and the lemon juice.
Cook, stirring constantly, until thickened.
Serves 4
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Cod Fish Cakes
SHOPPING LIST: salt cod fish, flour, margarine, onion, pepper, potatoes, salt, savoury
INGREDIENTS
1 lb. salt cod freshened, cooked and flaked; 2 tbs. margarine; 1 medium finely chopped onion, 6 raw potatoes , 1 tsp. salt, 1/2 tsp. Pepper, 1 tbs. savoury.
INSTRUCTIONS
Freshen salt cod by soaking it overnight in cold water to cover. Drain, and place in a stew stewing pot, and cover with fresh water. Bring to simmer with low heat. Drain, if the fish is still too salt, add fresh cold water, and bring to simmer again, and drain.
Boil potatoes until tender and mash.
Heat margarine in a frying pan until hot.
Add chopped onions and cook until translucent.
Blend cooked onion into mashed potatoes, together with cooked flaked cod, savoury, salt, pepper.
Shape into cakes, and dust lightly with flour.
Fry in a small amount of heated margarine 3 to 5 minutes until golden brown.
Serves 6. Serve hot, with freshly baked home made bread or rolls and butter, and a garden salad.
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Wild Game
These are not recipes for the "politically correct." These recipes represent the lifestyle of five centuries of Newfoundlanders. Many people made their living from the fishing industry, which was always uncertain. Because Newfoundland is an island, people could not always obtain food from other countries. (Newfoundland did not join Canada until 1949.)
The people of the province developed means to be self sufficient in providing food for their families. They grew vegetable gardens with turnip, carrot, cabbage, parsnip, beet, and potatoes. They kept farm animals such as hens, cows, and sheep. They caught lobster, crab, mussels, salmon, trout, capelin, herring, turbot, and cod from the ocean, rivers and ponds. They picked berries such as blueberries, marshberries, bakeapples, and partridge berries. And they hunted the wild game that existed on and around the island.
The wild game consisted of moose, caribou, wild birds, rabbit, and seal. The recipes for wild game which have been included are the traditional ones that Newfoundlanders have used for generations.
Molasses Moose
Although it is not strictly a traditional recipe, it does contain molasses which was a common ingredient in many Newfoundland dishes.
SHOPPING LIST: garlic powder, molasses, moose meat, cooking oil, salt, soy sauce,
INGREDIENTS
2 to 3 lbs. of moose meat, 3 tbsp. cooking oil, 1 tsp. garlic powder, 3 tbsp. soy sauce, 1 1/2 cups of molasses, 1 tsp. salt, 1/2 cup boiling water.
INSTRUCTIONS
Heat cooking oil in fry pan.
Add meat and cook until brown.
Add garlic and salt.
Cover with molasses, soya sauce, and water
Cook 3 to 4 minutes.
Turn meat over.
Cover and simmer for about 1 hour
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Moose Stew
SHOPPING LIST: carrots, margarine, moose meat, onion, parsnips, pepper, potatoes, salt, turnip
INGREDIENTS
3 lbs. of moose meat, cut into small pieces, 1 tsp. salt, 1/4 tsp. pepper, 6 cups of water, 1/4 lb. of margarine, 1 small onion , 2 carrots, 10 potatoes, 1 small turnip, and 2 parsnips.
INSTRUCTIONS
Heat fry pan and melt margarine.
Brown moose meat in hot butter.
Add water, salt, and pepper.
Let simmer for one hour
Add chopped onion
Let simmer for another hour. Cut carrots, potatoes, turnip, and parsnips into about 1" pieces, and add.
Cook for another 10 minutes.
Add dumplings and cook for another 20 minutes.
Serve with dumplings while hot.
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Baked Moose Steak
SHOPPING LIST: dairy sour cream, flour, honey, margarine, moose steak, salt, and pepper
INGREDIENTS
moose steak, 1/4 cup + 2 tbsp. flour, 1/4 cup melted margarine, 1/4 cup honey, 1/2 tsp. salt, 1/4 tsp. pepper, dairy sour cream.
INSTRUCTIONS
Heat fry pan and melt 1/4 cup of margarine.
Dredge the moose steak with 1/4 cup of flour
Brown moose meat on both sides in hot butter.
Place the moose steak in a roasting pan.
Mix together 1/4 cup of honey, 1/2 tsp. salt, and 1/4 tsp. pepper.
Pour the mixture over the top of the moose steak
Roast covered in a 300F degree oven until tender, about 2 hours.
Take from oven and remove moose steak from roasting pan
Gravy
Skim fat from cooking liquid, reserving 2 tablespoons.
In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour.
Gradually stir in 1 cup of the liquid remaining in the roasting pan from the meat.
Cook, stirring until thickened.
Mix in 1 cup of dairy sour cream and heat thoroughly.
Serve the gravy with the moose steak.
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BIRD DISHES
Baked Turrs
SHOPPING LIST: bread crumbs, margarine, onion, pepper, salt, savory, turrs,
INGREDIENTS
2 turrs, 2 cups of fine bread crumbs, 1 chopped onion, 1/4 cup margarine, 1/2 tsp. salt, 1 tbsp. savory, 1/4 tsp. pepper.
Gravy: 2tbsp. flour
Pastry: 1/3 cup margarine, 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 2 or 3 tbsp. cold water.
INSTRUCTIONS
Dressing
In a mixing bowl, mix together 2 cups of bread crumbs, 1 chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 1 tbsp. savory, and 1/4 tsp. pepper.
Cooking
Clean the turrs and drain well.
Stuff the turrs with the dressing and fasten with skewers.
Place in roasting pan and prick the birds so that fat will drain off.
Sprinkle with salt and pepper.
Bake about 1/2 hour at about 400F degrees to render off fat.
Remove the birds from the oven and pour off the fat.
Lower the oven to 350F degrees, return the birds to the oven, and bake for about 1 1/2 hours more.
Remove the turrs from the roasting pan
Add water to the roasting pan and make gravy by adding flour thickening. (See below for recipe.)
Replace bird in roasting pan and cover with pastry (See below for recipe.)
Bake for about 20 minutes until brown.
Flour Thickening
Take a small jar with a cover.
Place 1/4 cup of cold water in the jar.
On top of the water place 2 tbsp. of flour.
Place the cover on the jar and shake until the mixture is smooth
Add to liquid from meat to make it thicker.
Pastry
Cut margarine into flour, baking powder, and salt until the mixture resembles bread crumbs.
Sprinkle in water, 1 tbsp. at a time and mix.
Gather the pastry into a ball and place on lightly floured board.
Roll out the pastry to the correct size to cover the birds.
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Partridge Soup
SHOPPING LIST: carrots, flour, onion, rabbits, salt, salt pork, potato, and turnip
INGREDIENTS
1 lb. salt beef, 1 or 2 partridge, 1 diced turnip, 2 diced carrots, 1 finely chopped onion, 1/2 cup of rice
INSTRUCTIONS
Fill soup pot almost full with hot water.
Cut salt beef into 1" cubes.
Cut partridge into small pieces.
Add salt beef and partridge to water.
Cook for about 1 1/2 hours. Add diced carrots and turnip and cook for 10 minutes.
Add rice and onions and cook for 20 minutes more.
Serve hot.
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SEAL DISHES
Flipper Pie
SHOPPING LIST: baking soda, baking powder, carrots, flippers, flour, margarine, onion, pepper, salt, salt pork, turnip
INGREDIENTS
2 flippers, 1 tbsp. baking soda, 2 tbsp flour, salt, pepper, 1/4 lb. salt pork cut into small cubes, 1 chopped onion, 2 diced carrots, 1 diced turnip.
Pastry: 1/3 cup margarine, 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 2 or 3 tbsp. cold water.
INSTRUCTIONS
Cooking
Soak the seal flippers for 1/2 hour in cold water to which 1 tbsp. of baking soda has been added.
The fat will turn white. Remove all the fat.
Mix 2 tbsp. of flour with salt and pepper
Dredge the flippers with the flour mixture.
CooK the salt pork in a fry pan.
Fry the flippers until brown in the rendered salt pork fat.
Add a little water and simmer until partly tender.
Put the flippers in a roaster with the onion and the cubed carrot and turnip, and add 1 cup of water.
Cover and bake at 350F degrees for 2 to 3 hours.
Remove from oven and take flippers from roaster.
Adding 1 1/2 cups of water to the roaster and stir well
Add flour thickening (See recipe at the bottom,) and stir well until thicken to make gravy.
Place the flippers back in the roaster and cover with pastry (See recipe at the bottom.) Bake at 400F for about 25 minutes until pastry is brown.
Flour Thickening
Take a small jar with a cover.
Place 1/4 cup of cold water in the jar.
On top of the water place 2 tbsp. of flour.
Place the cover on the jar and shake until the mixture is smooth
Add to liquid from meat to make it thicker.
Pastry
Cut margarine into flour, baking powder, and salt until the mixture resembles bread crumbs.
Sprinkle in water, 1 tbsp. at a time and mix.
Gather the pastry into a ball and place on lightly floured board.
Roll out the pastry to a thickness of about 1/2" to 3/4" and to the correct size to cover the flippers.
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